From the Wuyi Mountains of Fujian, Lapsang Souchong is often cited as the world's first black tea, dating to the mid-17th century. Traditional Zhengshan Xiaozhong is dried over pinewood fires, drawing in a smoky aroma of campfire and pine, though modern versions range from light to heavy smoke. Made from large, thick local leaves between 800 and 1,500 meters and oxidized to about 95 percent, it carries a caffeine near 35 milligrams. Beneath the smoke lies a naturally sweet, longan-fruit character, most evident in unsmoked lots. Its distinctive aroma has made it both a divisive tea and an ingredient in savory cooking.
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Lapsang Souchong from the Wuyi Mountains in Fujian province is the world's first black tea, dating to the mid-17th century. Traditional Zhengshan Xiaozhong is dried over pinewood fires, imparting a distinctive smoky aroma reminiscent of campfire and pine. Modern versions range from lightly to heavily smoked. Non-smoked Zhengshan Xiaozhong has a naturally sweet, longan fruit character.
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ภาชนะที่แนะนำ: Ceramic teapot or porcelain gaiwan — Lapsang Souchong's intense pine-smoke character requires a vessel that can be thoroughly cleaned afterwards; ceramic is best unless dedicating a gaiwan exclusiv.
Smoked Lapsang Souchong handles near-boiling water. For the unsmoked Zhengshan Xiaozhong style, use 90°C to appreciate the natural longan sweetness. Both styles work well gongfu or Western. The smoky aroma will linger in clay pots, so use porcelain or dedicated ware.
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